Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
Photograph by Ben Fink My fellow writer, talented friend and poet from Montreal, Marcy Goldman, is the authority on Jewish baking in Canada. She has developed the first honey cake I have ever loved, in good part because it is moist, flavorful and not too sweet. Special Equipment: Two stacked baking sheets and one 9-…
Growing up in a Venezuelan Jewish home opting out of nightly family dinners was never an option. But every once in a while, I wished it was. Surprisingly, it wasn’t that I wanted to watch the finale of American Idol which always happened to air during dinnertime or that I would have rather had dinner…
This straightforward dish doesn’t require a huge number of ingredients. Though the marinade is best when made with fresh herbs, you can sub in dried rosemary and dried thyme in a pinch. Just use a teaspoon of dried rosemary and 3⁄4 teaspoon of dried thyme. The glaze, which you can make ahead of time, really…
Pearl Sofaer (right) works with Frances Kalfus during a Berkeley cooking class. photo/alix wall At a recent cooking class featuring a few dishes from the family of Bombay-born Pearl Sofaer, the stories threatened to eclipse the food. “My mother was a secretary of Gandhi,” she said, as a student browned chicken parts on the stovetop….
Dana Weiss’s nanny’s version of Gadu Gadu *Vegetarians can leave out the chicken Serves four Sauce 3 tablespoons finely chopped onion I clove of garlic, crushed 2 heaped tablespoons of peanut butter (not sweet) 1 teaspoon cumin 3 teaspoons finely chopped parsley A few stalks of lemongrass 2 tablespoons soya ½ cup coconut milk 3…
Serves 4 Spice mixture 1 flat teaspoon of ground cinnamon ½ teaspoon of ground cardamom 1 tablespoon of dried marjoram ½ teaspoon cumin 4 clean boneless chicken thighs Freekeh 2 carrots peeled and cut into small cubes 2 onions cut into small cubes 2 finely-chopped garlic cloves 1 1/2 cups freekeh (smoked green wheat) or…
The falafel stand was a key stop on the “tour” of Israel. Organized within my son’s active imagination, the imaginary tour was inspired by a Happy Birthday Israel program at our synagogue. This trip was special because it included a participatory component beyond a float in the Dead Sea, a dip in the Mediterranean, a…
Growing up, the only thing that Lag Ba’Omer signified was a time for bonfires. In the New York suburbs the closet we got was barbeques, which for me meant an opportunity to eat watermelon. Barbeques were never particularly exciting to me, and when I got older and became a vegetarian, they held even less appeal….
The flavors in Dahlia Abraham-Klein’s newest (and first) cookbook Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook are as exotic and storied as her family’s background, which incorporates Iraqi, Persian, Afghani, Indian, and Bukharian traditions. Her family’s journey followed the path of the Silk Road, historic trade routes connecting East…
In college, Mondays meant falafel. It started when Soom Soom, an amazing Kosher eatery on 72nd St., had falafel happy hour. Two sandwiches for the price of one. My fellow students and I would pair up and walk over for dinner. We’d cram into the tiny joint, bask in half-price falafel yumminess, and enjoy the…
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